A frame-semantic approach to language and perception

Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes’ wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.

“The role of context in the modulation of lexical items in usage events is extremely important both from a linguistic and conceptual perspective. In this regard, Catherine Diederich’s book is an impressive achievement and very timely since it addresses the linguistic embedding of the sensory descriptors of food items and the event frames in which they are activated. The methodology used combines the best of recent approaches to cognitive semantics and corpus analysis. Her cross-linguistic study of the experiential framing of sensory adjectives in food discourse highlights the translational value of semantic frames and provides valuable insights into domain-specific meaning and the analysis of conceptual structure.”

Pamela Faber, Catedrática de Universidad

“This work presents a semantic analysis on two different levels: On the one hand, it contrasts the different usages of sensory adjectives in scientific and everyday discourse. On the other hand, it compares the English lexemes crispy and crunchy with their assumed German equivalents knusprig and knackig. This leads to an improved understanding of linguistic encodings of sensory perception, and it advances the linguistic investigation of the language of taste, an area of research still in its early stages.”

2016. Taste and smell words form an affectively loaded and emotionally flexible part of the English lexicon.
Language, Cognition and Neuroscience 31:8 ► pp. 975 ff.

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(2006) FrameNet as a corpus tool for the learning of second languages and for the lexical awareness of one’s first language. Porta Linguarum, 6, 67–76. Retrieved from http://​hdl​.handle​.net​/10481​/30661

(2004) The Japanese FrameNet project: An introduction. In C.J. Fillmore (Ed.),
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O’Mahony, M., & Rousseau, B.

(2002) Discrimination testing: A few ideas, old and new. Food, Quality and Preference, 14(2), 157–164.

Onions, C.T.

(1966) The Oxford dictionary of English etymology. Oxford: Oxford University Press.